Recipe

Hosted By
DnD

		Sauteed Wild Mushrooms over Creamy Cheesy Polenta
		Serving Size - 7
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

Olive Oil

2 sprigs fresh rosemary

1 tablespoon chopped shallots

4 cup mixed mushrooms, stemmed and cut in 1/2

1/2 cup white wine

1 pinch crushed red pepper flakes

1/2 cup chopped sweet onion

1 tablespoon chopped garlic

32 ounces chicken stock

1/4 cup chopped fresh oregano leaves

1/4 cup chopped fresh basil leaves

16 ounces instant polenta

1/2 pint heavy cream

1 cup grated fontina

1/4 cup grated Parmesan

Salt and freshly ground black pepper

MUSHROOMS: Heat the olive oil in a saucepan over medium-high. When the olive oil is hot add 2 sprigs of rosemary and cook for 2 minutes. Remove the rosemary and add the shallots. Cook the shallots until translucent, about 4 minutes, then add the mushrooms and saute until they release their liquid, about 8 minutes. Stir in the white wine bring to a simmer about 3 minutes. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and simmer for 3 minutes. Stir in a pinch of red pepper flakes. Transfer the mushrooms to a serving bowl. POLENTA: Heat the olive oil in saucepan over medium-high heat. When the oil is hot add the onions and saute for 5 minutes. Add the chopped garlic and cook for 3 minutes. Stir in the chicken stock and bring to boil, then add the oregano and basil. Slowly pour in the polenta and stir constantly until the polenta thickens. Stir in the heavy cream and fontina and mix until you have a smooth and creamy texture. Season with salt and pepper, to taste. Transfer the polenta to a serving dish then top with mushrooms and garnish with Parmesan and chives.